Lasagna With Ragù
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0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 45 mins
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Servings
12 servings
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Calories
721 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna With Ragù
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Our lasagna recipe with ragù has intensely rich flavours, it is deeply satisfying and perfect for entertaining.
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Ingredients
- 2 tablespoons olive oil
- 2 small onions diced small
- 2 ticks celery diced small
- 2 small carrots peeled, diced small
- 1 teaspoon garlic minced
- 1 kg ground beef 2 lb
- 1 kg ground lamb 2 lb
- 1200 g Italian Tomato Sauce 32 oz, or canned tomatoes blended till smooth
- 1 tablespoon oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- lasagna sheets fresh or dried
Three cheeses
- 250 g ricotta 9 oz
- 100 g mozzarella 1 cup, grated
- 30 g parmesan ¼ cup, finely grated
Bechamel
- 70 g butter ⅓ cup or 5½ tablespoons
- 70 g all-purpose flour ½ cup
- 1 litre whole milk 4 cups
- ½ teaspoon salt
- ⅛ teaspoon nutmeg (a grating)
Topping
- 50 g parmesan 3 tablespoons, grated
- 10 leaves basil divided
- 3 teaspoons butter
Instructions
Meat sauce
- Heat 2 tablespoons olive oil in a large saucepan and add diced ingredients (2 small onions, 2 sticks celery, 2 small carrots). Sauté till softened but not browned. Add 1 teaspoon garlic and cook for another minute.
- Add 1 kg ground beef and 1 kg ground lamb and cook on medium heat till the meat is brown, stirring occasionally and breaking up any clumps.
- Pour in 1200 g Italian tomato sauce add 1 tablespoon oregano, 2 teaspoons salt and 1 teaspoon black pepper. Stir well, reduce heat to low, cover and cook for 30 minutes. Remove from heat and taste for seasoning. Tear half the basil leaves and stir into the sauce then cover and set aside till ready to use.
Three cheeses
- In a medium bowl, whisk together 250 g ricotta, 100 g mozzarella and 30 g parmesan, cover and set aside. Stir in a tiny bit of milk if mixture is too dense.
Bechamel sauce
- In a small saucepan heat 1 litre whole milk to almost boiling then pour into a heat proof measuring jug or bowl.
- Melt 70 g butter in a medium saucepan on medium heat and stir in 70 g all-purpose flour to make a smooth roux . Slowly pour in a third of the warmed milk at a time stirring to make a smooth creamy sauce. Season with ½ teaspoon salt and ⅛ teaspoon nutmegmix and set aside.
Make the lasagna
- Preheat the oven to 180℃/350℉ and grease a large (20x30 cm or 9x13 inches) deep oven proof lasagna dish.
- Spread a thin layer of meat sauce over the bottom of the pan and cover with lasagna sheets. Add another layer of meat sauce, then a layer of bechamel and top with cheese. Cover with lasagna sheets, ragu, bechamel, then cheese. Repeat layering till just below the top of the pan. The last layers should be meat sauce and then bechamel.
- Finish with 50 g parmesan (finely grated), 3 teaspoons butter dotted over the top and rest of the basil leaves.
- Place in the middle of the preheated oven and bake for 35-40 minutes till the lasagna sheets are soft and the cheese is golden. Remove from the oven and leave to rest for a few minutes before slicing and serving.
Notes
- Tip: use a potato masher to break up the mince.
- This recipe uses ready made lasagna sheets, either fresh or dried pasta sheets.
- Baking time: Follow the baking time on the lasagna sheets packaging so they cook till tender.
- Storing: Wrap well in plastic wrap and store in the fridge for up to 3 days or freeze for up to 3 months. Defrost and remove plastic wrap before reheating, cover with parchment paper and heat in the oven at 180C/350F till warmed through.
- Make ahead: Assemble the lasagna, wrap and store in the fridge or freezer then bake at 180C/350F for 30-40 minutes. To check the lasagna is cooked through, insert a knife into the lasagna noodles and they should be tender.
Nutrition Information
Show Details
Serving
1serving
Calories
721kcal
(36%)
Carbohydrates
19g
(6%)
Protein
40g
(80%)
Fat
54g
(83%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
167mg
(56%)
Sodium
988mg
(41%)
Potassium
945mg
(27%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
2185IU
(44%)
Vitamin C
11mg
(12%)
Calcium
352mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 721kcal | 36% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 54g | 83% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 988mg | 41% |
| Potassium | 945mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2185IU | 44% |
| Vitamin C | 11mg | 12% |
| Calcium | 352mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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